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August 15, 2005
Baker Soup
No, it's not a soup made with tons of pastry flour!
It's an old favorite of generations of Yale kids, served at the only union resturant in New Haven, Mory's. The legend goes that a guy whose last name was Baker used to stumble in for Sunday lunch with a major hangover and ask them to make him something to stop the pain. Baker Soup was the potion created. The original is cream-filled, and piping hot spicy with the taste of tomato, curry, and who knows what else. I decided to create my own CR-friendly version that I served for dinner last night along with a side of eggwhites for protein and some added hazelnuts for fat, plus some veggies with flax oil and lemon juice, brewers yeast on top of mine.
Here's the recipe:
120 calories (half a large can) of canned tomatoes, Muir Glen Organic Fire Roasted is best
1 cup non-fat plain yogurt (110 calories)
curry powder
paprika
squeeze of fresh lemon juice
two teaspoons olive oil (you could use just one if you didn't want that much fat)
1 cup vegetable broth or chicken broth
Make the broth on the stove and add the tomatoes. Stir in curry powder and paprika. Remove from heat and add in yogurt, lemon and oil. Add more curry and paprika if necessary.
Enjoy!
Posted by april at August 15, 2005 8:36 AM
Comments
Now you've gone and done it. Messing with Baker's? What next, spraypainting the likeness of Aubrey de Grey on the ceiling of the Sistine Chapel? Some things should be left inviolate, and Baker's is one of them. :)
OK, rant's done. How was it?
Posted by: James at August 15, 2005 9:36 AM
ok, if there was any doubt in my mind that this is my old friend April, a Baker Soup entry erases it. I always wondered what was in it, and it doesn't surprise me that you figured it out.
Like James, I wonder - how was it? And more so, I wonder, how are you?
(hope this isn't too out of the blue - email me and i'll tell you what made me think of you today)
Posted by: ckstern at August 26, 2005 11:14 PM